Output Explorer

CODE 6170
7/21/82
SCHOOL LUNCH COOKED SAUSAGE PIZZA
COMPONENT
WEIGHT
shell 3.2" x 5" (thin formulal)
Sauce 101
140 02
0.98 02.
Meat
225
0.60 02.
Cheese 564
1. 52 oz.
NET WEIGHT
4.50 oz.
PROCEDURE
Place shell on conveyer, dispense sauce over shell, meat over
sauce and cheese over meat.
Pizza is blast frozen, cased and
held in freezer.
MATERIAL
PACK
Case 195* x 114" x 8"
10 high-10 across
z divider ]1" x 8"
100/4.5 oz. pizzas
poly Bag 22" x 20" x 30" x.0015"
28. 13 1bs. Net Wt.
poly Sheets 20" x 7" x.0015"
Label 617C
KEEP FROZEN
Sabatasso's 4.50 oz, Cooked Sausage
Pizza (containing 0.51 oz. equivalent
as by the United States Department
or exchange
cooked meat and 1,49 oz, cheddar
and Mozzarella cheese and 1.40 oz. of
enriched pizza crust) provides 2 oz.
SCHOOL LUNCH
equivalent meat/meat alternate and
1
serving of bread for Type A Pat-
COOKED SAUSAGE PIZZA
tern requirements. (April, 1982)
INGREDIENTS: TOPPING (Cheddar cheese, moz
zarella cheese, corn starch, salt, onion powder,
617C
hydrolyzed plant protein, spices, garlic powder,
romano cheese [made from cow's milk]). CRUST
(Unbleached enriched flour, water, vegetable short-
ening (soybean oil], yeast, salt, malt, wheat germ),
SAUCE (Water, tomato paste, modified food starch,
U. S.
INSPECTED
AND PASSED
100 PIZZAS
seasoning Isalt, sugar, spices, romano cheese
(made from cow's milk), onion powder], dextrose.
DEPARTMENT OF
AGRICULTURE
3.2" x 5"*
paprika, salt, citric acid, beet powder), COOKED
EST. 7645
4.5 OZ. EACH
PORK SAUSAGE (Ground pork [no more than 24 9%)
tat], water, salt, spices, dextrose, flavorings).
NET WT. 28.13 LBS.
SABATASSO FOODS
SANTA ANA, CALIFORNIA 92707
Source: https://www.industrydocuments ucsf.edu/docs/gnv10226

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